Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish that combines tender cheese tortellini with a rich tomato broth. This easy-to-make soup is perfect for a cozy night in or a flavorful lunch that satisfies.

Ingredients

• 9 oz frozen cheese tortellini
• 2 cans (10.75 oz each) tomato soup
• 2 cups chicken broth
• 2 cups milk (skim preferred)
• 2 cups half and half
• 1/2 cup chopped sun dried tomatoes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 cup shredded parmesan cheese (plus extra for garnish, optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to the package directions until tender. Once cooked, drain the tortellini and set aside until ready to add to the soup.
2. Step 2: While the tortellini cooks, combine the tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt in a large stock pot. Stir well to blend everything together. Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
3. Step 3: Reduce the heat to low and carefully add the drained cooked tortellini from Step 1 to the hot soup base. Gently stir to combine, making sure the tortellini is evenly distributed throughout the soup.
4. Step 4: Stir in the shredded Parmesan cheese until it melts into the soup, making it creamy and flavorful. Allow the soup to heat through for a few minutes, but don’t let it boil. Reserve a little extra cheese for garnish if desired.
5. Step 5: Ladle the creamy tortellini soup into bowls. If desired, sprinkle each serving with additional shredded Parmesan cheese for a delicious finishing touch. Serve hot and enjoy.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and ensure the tortellini contains no meat.
• Add fresh spinach or kale in Step 3 for extra greens and nutrients.
• Use fresh garlic instead of garlic powder for a more intense flavor.
• For a thicker soup, reduce the broth slightly or add a tablespoon of cream cheese along with the parmesan.
• Serve with crusty bread or garlic toast for a complete meal.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the dairy from separating. Adding a splash of milk or broth when reheating can help restore the soup’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used. Cook it according to package instructions, but reduce boiling time slightly as fresh pasta cooks faster than frozen.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the milk and half and half with your preferred plant-based milks such as almond or oat milk, and use a dairy-free cheese alternative or omit the cheese altogether.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.5 from 62 reviews

This Cheesy Tomato Tortellini Soup is a comforting and creamy blend of tender cheese tortellini simmered in a rich tomato and dairy broth, enhanced with sun-dried tomatoes and aromatic herbs. Perfect for a cozy meal, this soup is hearty yet easy to prepare, combining smooth tomato soup with chicken broth, milk, and half and half for a luscious texture, finished with a generous amount of Parmesan cheese for depth of flavor.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 9 oz frozen cheese tortellini
• 2 cans (10.75 oz each) tomato soup
• 2 cups chicken broth
• 2 cups milk (skim preferred)
• 2 cups half and half
• 1/2 cup chopped sun dried tomatoes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 cup shredded Parmesan cheese (plus extra for garnish, optional)

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to package directions until tender. Once cooked, drain the tortellini and set aside until ready to add to the soup.
2. Prepare the Soup Base: While the tortellini cooks, combine the tomato soup, chicken broth, milk, half and half, chopped sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt in a large stock pot. Stir well to blend all ingredients thoroughly. Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
3. Add Tortellini to Soup: Reduce the heat to low and carefully add the drained cooked tortellini to the hot soup base. Gently stir to combine, ensuring the tortellini is evenly distributed throughout the soup.
4. Melt the Cheese: Stir in the shredded Parmesan cheese until it melts into the soup, creating a creamy and flavorful texture. Allow the soup to heat through on low heat for a few minutes, but do not let it boil.
5. Serve: Ladle the creamy tortellini soup into bowls. Optionally, sprinkle each serving with additional shredded Parmesan cheese for an extra burst of flavor. Serve hot and enjoy your comforting cheesy tomato tortellini soup.

Notes

• Cooking the tortellini separately ensures it doesn’t become mushy in the soup.
• Use skim milk and half and half for a creamy texture with less fat.
• You can substitute sun-dried tomatoes with fresh cherry tomatoes chopped finely, though dried gives a more intense flavor.
• Do not boil the soup after adding cheese to prevent curdling.
• Parmesan cheese garnish adds a nice finishing touch and enhances flavor.
• Adjust salt to taste, especially if using broths with added sodium.

Keywords: Cheesy Tomato Tortellini Soup, creamy tortellini soup, tomato soup with cheese tortellini, comfort food soup, easy Italian soup